By Leigh O’Connor.
In five years’ time, Simon Furley wants to find himself in some beautiful run-down barn turned into a little restaurant in the Scenic Rim, cooking over an open fire.
For now, he is in charge of the kitchen at The Paddock on Binna Burra Road in Beechmont, where he delivers unpretentious, wholesome fare celebrating local produce and an authentic paddock-to-plate philosophy in the picturesque Gold Coast Hinterland.
This 14 Chef-hatted dining destination boasts a spacious dining area with lofty ceilings and floor-to-ceiling glass doors opening alfresco to Hinterland vistas, while guests peruse a menu showcasing cooking over an open fire.
Growing up, Simon had dreams of becoming a stuntman, but it didn’t really work out for him.
"When I look back now, I remember being at my Gran’s house after school watching back-to-back episodes of ‘Ready, Steady Cook’ and ‘Heston Blumenthal – In Search of Perfection’,” he says.
"I started working in restaurants at 16 around my hometown of Bath in the UK, washing up and helping where I could. This ignited my passion for food and from there, I worked in all manner of restaurants, from Rosette accolades to Michelin Star in Europe, before deciding to travel and work.”
Simon became a Private Chef for high net-worth clients all over Europe on their private yachts and at ski villa resorts before making a move to Australia for what was supposed to be two years.
"Here, I fell in love with the Scenic Rim in the Gold Coast Hinterland so much, I decided to stay. I started my journey at Homage, where I spent six years as Sous Chef before being promoted to Head Chef, where I introduced only sustainable, local and ethical cooking.
"This is where Chef Ash Martin and I worked together to evolve the restaurant into a fire-based one.”
Moving to Beechmont Estate and building the onsite restaurant from the ground up, each meal at The Paddock tells a story and showcases where you are.
"If it’s not from here, it’s not on there – everything I cook is contemporary and natural.”
Spring and seafood are a match made in heaven and Simon’s recipe for freshwater crayfish, shell mayo and finger lime epitomises the change to warmer weather and alfresco dining.
Make sure the crayfish are killed humanely by placing them in the freezer for up to one hour. Remove the meat from the shells and then roast them on tray in the oven for 15 minutes; place the shells in cottonseed oil and leave overnight to infuse.
This oil is used as a base for the mayonnaise while the shells can be dehydrated and blended into a fine powder to sprinkle over the top of the dish.
Use a barbeque or wood burner to cook the crayfish tails, serve with apple slices and finger lime and enjoy the taste of Spring!
